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vegan seafood enchiladas with creamy poblano white sauce

Creamy Vegan Seafood Enchiladas in White Sauce

MN Veg Head
These Vegan Seafood Enchiladas are loaded with plant-based shrimp, fresh veggies, and then topped with a deliciously creamy white sauce. Hearty, filling, easy to make, and a fun twist from traditional enchiladas.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican, Vegan
Servings 10 Enchiladas
Calories 233 kcal

Ingredients
  

Stuffing

  • 1 tablespoon Olive Oil
  • 1 Small Onion Diced
  • ½ Red Pepper Diced
  • 14-16 Ounces Vegan Shrimp or Scallops Chopped
  • 1 Cup Shredded Carrots
  • 2 Handfuls Spinach
  • 1 Teaspoon Old Bay Seasoning
  • 1 Cup Vegan Mozzarella
  • 10-12 Flour Tortillas

Heats of Palm Sauce

  • 2 Tablespoons Butter
  • 4 Garlic Cloves Minced
  • 1 Poblano Pepper Diced
  • 2 Tablespoons Flour
  • 1 14-Ounce Can Hearts of Palm drained
  • 2 Cups Vegan Chicken Stock or Vegetable Broth
  • ¼ Cup Cilantro
  • ½ Teaspoon Cumin
  • ½ Teaspoon Sea Salt
  • ½ Cup Dairy-Free Sour Cream (Optional)

Instructions
 

Enchilada Filling

  • Start by heating olive oil in a saucepan over medium-high heat. Add the onion and red pepper and sauté for about 3 minutes. 
  • Add the chopped vegan seafood and spices and sauté for 1-2 more minutes.
  • Toss in the shredded carrots, spinach, and vegan mozzarella and stir to combine. Cook until spinach is wilted, about 1 minute.
  • Add one crushed nori sheet for a more oceany flavor (optional).

Hearts of Palm White Sauce

  • In a blender, combine drained hearts of palm and vegan chicken stock or vegetable broth. Blend on high until creamy.
  • Melt vegan butter in a saucepan over medium-high heat. Add the minced garlic and poblano pepper and cook for about 2-3 minutes. 
  • Sprinkle in the flour and stir to coat.
  • Slowly whisk in the hearts of palm mixture. Add the cilantro, salt, and cumin. Add dairy-free sour cream and stir to combine (optional).

Enchilada Assembly

  • Preheat oven to 400°F
  • Lightly grease a shallow baking pan.
  • Fill, roll, and place enchiladas seam side down in pan. There should be enough filling to be generous - about ½ cup filling per tortilla.
  • Pour the desired amount of sauce on top of the rolled tortillas.
  • Cover and bake for 15-20 minutes, or until hot and bubbly. I like to serve these on a bed of shredded lettuce with a side of pico de gallo.

Nutrition

Calories: 233kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 6mgSodium: 606mgPotassium: 178mgFiber: 2gSugar: 4gVitamin A: 3035IUVitamin C: 21mgCalcium: 60mgIron: 2mg
Keyword vegan enchiladas, vegan seafood enchiladas, white sauce enchiladas
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